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Langoustine gratin (Slideshow version)
Overview:
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines.This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.